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Dragonflygurl
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 Posted: Tue Nov 16th, 2010 01:38 pm

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Angel wrote: Dragonflygurl wrote: I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

Don't they have peanut butter in the UK?  It's very common over here, good brands are Skippy and JIF.
They do but I don't like all the shit they put in it, for example shop brought peanut butter has loads of suger in it as well as salt.  I make my own because I don't want those ingredients in it.  That's why I was looking for cooked unsalted peanuts that I mention in another thread.

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 Posted: Tue Nov 16th, 2010 03:43 pm

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Dragonflygurl wrote: Angel wrote: Dragonflygurl wrote: I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

Don't they have peanut butter in the UK?  It's very common over here, good brands are Skippy and JIF.
They do but I don't like all the shit they put in it, for example shop brought peanut butter has loads of suger in it as well as salt.  I make my own because I don't want those ingredients in it.  That's why I was looking for cooked unsalted peanuts that I mention in another thread.
Do they have health food stores or 'Natural Grocers' in the UK?  They have all kind of nut butters. peanut, hazelnut, cashew, almond  etc.



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Dragonflygurl
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 Posted: Tue Nov 16th, 2010 06:35 pm

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CheshireKat wrote: Dragonflygurl wrote: Angel wrote: Dragonflygurl wrote: I'll have to see if tesco has that then and try it.

I make my own peanuts butter, trouble is I've gone off it and I'm not sure how long to keep the home made stuff for. I always put it in my fridge. I guess the birds will be dinning on it soon.

Don't they have peanut butter in the UK?  It's very common over here, good brands are Skippy and JIF.
They do but I don't like all the shit they put in it, for example shop brought peanut butter has loads of suger in it as well as salt.  I make my own because I don't want those ingredients in it.  That's why I was looking for cooked unsalted peanuts that I mention in another thread.
Do they have health food stores or 'Natural Grocers' in the UK?  They have all kind of nut butters. peanut, hazelnut, cashew, almond  etc.
Well they used to have a very good health store where I live but it closed down.  There are only commical ones but even the nut butters have added sugar and salt and other stuff I don't want in mine.

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 Posted: Sat Aug 6th, 2011 06:44 am

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French Onion Soup

Do you know, I've discovered that even a pro - which I'm not - sometimes burns the onions resulting in bitter soup and maybe even colon cancer later on in life which is what got grandma. The solution? Use a rice cooker to fry the onions. Even if you forget you're making onion soup, the thing will click off high heat before any damage is done.

Use about a quarter cup of oil - I use olive oil and it works out fine - and two big onions, two sticks of celery chopped, and a bulb of garlic. If you don't have celery, it's no disaster, and perhaps even a bit of celery seed can be added to impart some of that flavor.

Chop the onions and the celery and add them to the hot oil a bit at a time stirring uncovered to dry out the onions. (They won't brown until the moisture is gone.) I add some Italian seasoning and black pepper to the pot though I know due to my heritage I'm supposed to be using an "Herb de Provence" mixture.

When the onions finally start to brown and the bottom of the pot - rice cooker - starts getting a caramel coating, it can be de-glazed with just a bit of beer or water you'll be adding later. Stir the onions into the liquid so they pick up the build-up on the bottom. Sometimes I use wine - meaning red wine - though it makes the soup come out a bit purple. I don't ever buy or use white wine - though I understand some other people do - so you might try that, but in any case beer is probably best.

Add the garlic, minced, right at the end so you don't cook out the flavor.

The French way is to toast some French bread and melt Gruyere or Swiss cheese on it, then pour the soup over the bread and put it in a broiler, but I simply sprinkle my soup with Parmesan cheese and dip toasted sourdough bread into it as I eat.

This is good warm weather food (warm weather so you can keep the windows open the next day for fresh air).

(Makes as much soup as you add liquid plus the other stuff... I don't know.. probably feed three people or so.)

BU

Last edited on Sat Aug 6th, 2011 06:45 am by Be_You_

mayaXXX
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 Posted: Fri Dec 16th, 2011 05:13 am

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I'm bumping this post so the new folks can drool over the recipes here....

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Abby1964
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 Posted: Fri Dec 16th, 2011 12:43 pm

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Since I just had to do one for my sister to take to an office party how about I add Macaroni and Cheese Casserole.

1 pound Large elbow macaroni
1 pound extra sharp New York Chedder cheese
about a pound of shredded sharp Cheddar
1 stick butter
2 large eggs
2 cans of evaporated milk
yellow mustard
worcestershire sauce
salt
pepper

Boil the macaroni in salted water until not quite al dente and drain.  Spray a 9 X 13 casserole pan with non stick spray and preheat oven to 350 degrees.

In the casserole put in a layer of Macaroni, Slices of the Extra sharp cheddar, and 1/3 stick of butter in pats.  Sprinkle with shredded cheddar.  Repeat this process to create 3 layers of mac and cheese.

in a large mixing bowl combine your eggs and about three tablespoons of mustard, one teaspoon worcestershire a pinch of salt and a pinch of pepper and whisk together until well mixed.  Whisk in the two cans of milk and taste.  You should be able to clearly taste the mustard in the mixture but it should not overpower it.  Pour the egg mixture over the Macaroni and give the pan a small shake to evenly distribute the liquid. 

Place the casserole on a cookie sheet and bake for 30 to 45 minutes at 350 until the top is golden brown. 

I don't recommend using margerine or low fat evaporated milk as it tends to come out really loose and soupy.

Last edited on Fri Dec 16th, 2011 12:45 pm by Abby1964



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 Posted: Sun Dec 18th, 2011 06:06 pm

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Interesting Abby. I haven't considered using eggs to emulsify the cheese, but I now see that its just like with quiche, nest'ce pas?

When I've attempted to make mac and cheese from scratch I've used either a flour roux or a cornstarch solution as a emulsifying agent; which calls to mind a simple cheese sauce/fondue I make out of Parmesan cheese.

I simply mix a dash of cornstarch for each quarter cup of cheese in a pan and then add an equal amount liquid - such as beer, wine, or just water - and heat it while stirring until the cornstarch does its thing.  Often I'll add some hot sauce or other spice to the mix.

Here's a recipe for curried spinach I've been working on for some time:


1 lb fresh washed Spinach chopped up
(I get prewashed spinach from a pretty good outfit which is part of the national chain that mostly sells its own name-brands products. I use a small knife to chop the spinach inside the crispy-plastic bag it comes in, first trimming off the top off of the bag; but takes a really sharp knife and good finesse to do so without chancing some plastic strips inside the dish, so doing it on a big cutting board wouldn't be a bad idea.)

1 medium onion

3 carrots

1 small potato

1 small tomato

1/2 cup of chopped cilantro† (unless you really hate cilantro which some people do)

3/4" or 1" cube of fresh ginger, chopped very, very, finely
(You might use a heaping tablespoon of some dried ginger instead, as I commonly used to do - or use no ginger at all - but among all the ingredients here, I'd most strongly recommend you go to the trouble to use fresh ginger instead. I consider it the one somewhat "key" ingredient here, and I think that if you haven't used it, once you get used to scraping the skin and trimming the funny-looking roots with their uniformly white and fiberous insides and inimitable flavor, I think you may be converted as I was.)


1/4 cup of olive oil


1 tablespoon of curry powder but not the kind which already has salt in it.)††


1 teaspoon of pepper oil... or: a few dried hot peppers whole... or: your favorite hot sauce preferably which does not contain any - or at least much - vinegar.)

1 loaf of sourdough whole-wheat bread or similar hearty bread or rice.

Start a half-cup of water boiling and soon thereafter toss in the carrots and potato finely chopped. Add the tomato crushed* in one piece so that the skin can be removed easily, throw in any hot peppers or hot sauce you intend to use at this time and stir then cover and lower heat to a simmer.
 
In a rice cooker - or any 2 quart or slightly larger pot with a good fitting cover, fry the onion in the olive oil* uncovered, stirring as necessary. Add the curry powder and any hot pepper oil you have. When the onions start to brown - you have perhaps been resetting the rice cooker as necessary to achieve this result - add a small amount of water from the other pot and all of the spinach. (If the spinach does not fit in the pot all at one time, then add it in stages.) Cover the pot/rice cooker with a tightly-fitting lid and lower heat to simmer.

When the carrots and tomato are soft, carefully remove the tomato skin (if that wasn't already done) and mash them with the tomato by pressing with a fork against the side of the pot. Add this slurry to the simmering spinach and stir.

This dish can simmer away for hours and it gets better and better. If you like, some butter can be added for a richer taste.

I recommend accompanying this with sourdough whole wheat bread - perhaps even toasted, since the smokey flavors compliment each other magnificently - but it can be paired with just about any bread or rice to good effect. The traditional bread of India is Naan which are sort of like Pita bread and they are cooked in a Tandoori oven which is really really hot.

Also, I'll sometimes marinate a block of tofu overnight - cubed in the box - in some curry, sesame oil, hot pepper sauce and soy sauce and then mix it in shortly before serving to raise the protein content of the dish.

†Coriander is just another term for dried cilantro and can be substituted

††I'm no authority on curry but if you mix cardomom, tumeric, cumin, black pepper, clove in even quantities, you have some sort of a start.


Last edited on Sun Dec 18th, 2011 06:10 pm by Be_You_

Abby1964
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 Posted: Sun Dec 18th, 2011 06:40 pm

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I love curry and use it in almost everything. I tend to start with a commercial Madras curry mixture from the store and add in a few things that I like to spice it up. But if anyone wants to give making their own curry a try, I did find a recipe.

http://knol.google.com/k/how-to-make-curry-powder#

BTW, The recipe I posted was handed down by my grandma. She rarely used roux except in bisques or chowders. He rule was to use roux only in white sauces.

Last edited on Sun Dec 18th, 2011 10:39 pm by Abby1964



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 Posted: Mon Dec 19th, 2011 02:27 am

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Green Chili

1 pound pork tenderloin (cubed)
1 medium onion (chopped)
1 large can green chilies (whole & chop them yourself since you want them more coarsely chopped than the per-chopped in the can)
4 cups chicken broth

Thickening options:
A) flour
B) cornstarch
C) chickerolis (ground) (aka pork rinds)

Brown pork & onion in large pot or in skillet and then transfer to a large pot before adding broth & chilies. Add chicken broth & chilis. The number of seeds you leave in the chilies determines how hot the chili will be. Simmer You can also add fresh cilantro if you have it. Simmer about an hour or so then thicken with your choice of flour & water, corn starch & water, or chicerolies.

Great over rice, fried potatoes, eggs etc.



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 Posted: Mon Dec 19th, 2011 02:33 am

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Easy sweet potatoes or yams

Clean & cut yams into 1-1.5 inch rounds.
In a ziploc bag add 2-3 tablespoons vegetable oil (depending on number of potatoes or yams) + mix of cinnamon & sugar.

Add the potato pieces to the ziploc bag and coat thoroughly with the cinnamon/sugar mixture.

Place the coated potato pieces on a cookie sheet and bake in a 350 degree oven for 30-.5 minutes.



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 Posted: Mon Dec 19th, 2011 05:20 am

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For those of you that like Tex-Mex or Southwestern cuisine, this is my recipe for a killer mango chutney to pile onto your fajitas, tacos, or any meat-based Mexican dish.

Use like salsa

Makes enough for 4:

Ing:

2 ripe mangoes, cubed;

either 2 small peaches or preferably, apricots, cubed; (you can use frozen if not in season)

2 Roma tomatoes,cubed,

one half purple onion, finely chopped;

half cup green onions, chopped,

half bunch of Cilantro, chopped

lime juice

sea salt

black pepper

garlic powder

If you want to make it a little spicy, add some finely chopped chili peppers or red pepper..

In a medium mixing bowl, pour small amount of lime juice at the bottom.

Add all chopped ingredients, a small amount of garlic powder, teaspoon of sea salt, and dust with black pepper.

Sprinkle more lime juice on top (it keeps all the ingredients from turning brown), either mix with a spoon or hands, til all spices and lime juice in well-distributed, chill for at least 30 minutes and use on any dish,

This is GREAT stuff, if a little labor-intensive, but totally addictive.

 



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Dragonflygurl
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 Posted: Mon Dec 19th, 2011 08:30 pm

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For those of you who are like me and don't use a oven and just use a microwave, here's just the recipes for you.

Seven minute Gooey Chocolate Cake

Ingredients Serves: 6
    110g (4 oz) self raising flour 110g (4 oz) caster sugar Pinch of salt 30g (1 oz) cocoa 55g (2 oz) melted marg 1 egg 4 tbsp milk 1 tbsp vanilla extract For the sauce: 110g (4 oz) brown sugar 30g (1 oz) cocoa 150ml (1/4 pint) water

Preparation method Prep: 2 mins | Cook: 5 mins 1. Mix together flour, caster sugar, salt and 30g (1 oz) cocoa. 2. Add melted marg, egg, milk and vanilla extract to above mix. Stir well to combine and place in microwavable bowl (sides should be about 5cm (2 in) high as cake will rise). 3. Make sauce by combining 110g (4 oz) brown sugar with the remaining cocoa. Sprinkle on top of batter mix. 4. Warm water for 30 secs and tip on top of cake gently. Use a fork to gently prick a few holes in batter to allow some water to seep into it. 5. Cook on high in microwave (800 watt) for 5 minutes. 6. Serve with ice cream or custard.

Last edited on Mon Dec 19th, 2011 08:30 pm by Dragonflygurl

Dragonflygurl
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 Posted: Tue Dec 20th, 2011 02:44 pm

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I'm sure it taste nice not that I'd cook it but when she was stiring in the the pan it reminded me of a pile of p

http://www.youtube.com/watch?v=91kzGszqUtg&feature=g-u&context=G23e58e0FUAAAAAAATAA

Abby1964
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 Posted: Tue Dec 20th, 2011 08:43 pm

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I hope it tastes better than it looks because it really looked like one of those accidental experiments you find in your fridge when you let chili stay in there too long.  I am one of those people that will eat almost anything as long as it does look 'bad'.



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 Posted: Wed Dec 21st, 2011 06:43 pm

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Well, I'm thinking of reporting her to child protective services, as I don't believe that either ketchup, those overly processed carrots, or - certainly - green plastic forks satisfy the requirements to supply vegetables to growing bodies.

The idea of serving sloppy joes in hot dog buns to the children whose hands and mouths are smaller does make sense though, and I'd add that using some care in separating the buns and warming their "hinges" before opening them might be in order so as to make them more pliable and less prone to breaking. I do that the same way as I toast bread - in a cast iron frying pan.

Abby, you being a Texan and having already supplied a recipe for Mac'n'cheese, does Chili-Mac seem like a local food to you? I learned of it from some freinds who hailed from San Antonio.

I make the Kraft or Trader Joes packaged Mac'n'cheese and then dump a can of vegetarian chili with beans into it and mix lightly. Often I'll stir a cup of chopped onion into the hot macaroni and cheese and let it cook in the heat a bit before gently folding in the chili.

(For that matter I've found that adding onion to mac'n'cheese by itself improves such a meal... or adding onion to chili by itself... or adding any fresh vegetable to anything which comes in a can, since canned foods tend to be overly salted and have all of their contents overly soft and amorphous in taste.)

Another exceedingly simple and yet not terribly unhealthy "comfort" food recipe is one I learned while watching a Saturday morning Italian cooking show:

Make some pasta - "al dente" of course, and I favor using whole wheat fusili or penne - drain, and simply dump a can (undrained) of tuna packed in olive oil over it, then sprinkle with italian seasoning. Ever since I saw that it has been a favorite of mine. (I have further modified the recipe so that I sometimes add some ketchup and hot sauce to it too. Yum!)

Great time of year to have this thread active! Happy Holidays all!

Last edited on Wed Dec 21st, 2011 06:48 pm by Be_You_


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